Mango Idli

Time 15 min
Ingredients
Dosa batter 1/2 cup
Mango pulp 1/4 cup
Grated fresh coconut 1/4 cup
Sugar 2-3 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix well all ingredients. 
Grease idli patra with ghee, pour idli batter, steam for 15 min. Serve hot with lemon flavoured coconut chutney or coconut milk.

Mango Moong Sheera

Time 20 min  
Ingredients
Yellow split lentil/moong dal 1 cup
Mango pieces 1/4 cup
Ghee 1/4 cup
Kismis 1 tsp
Cardamom powder 1/2 tsp
Powdered sugar 3/4 cup 

Method

Microwave moong dal on high power for 3 min. till it turns medium brown in colour. Then allow it to cool. Grind in grinder to make powder. 

Now transfer this mixture to microwave safe bowl, add melted ghee, pinch of salt, mix well, again keep bowl on high power for 1 min only. Then mix the contents using spoon, so that rava should not get burn. Now to this add hot water, keep it again in microwave on high flame for 2 min. Then add sugar. Mix well. Again microwave it for 2-3 min. Then add mango pieces mix well. Keep it on high power for 2 min. Serve hot. 

Mango Chutney / Bharit

Time 15 min
Ingredients
Raw mango 1/2 cup (of one medium raw mango)
Jaggery grated 2 tbsp
Peanut powder 1 tbsp
Finely chopped onion 1/4 cup
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out entire pulp, smash very well (or use grinder)and keep in mixing bowl. Then mix jaggery, red chili powder,  Turmeric powder, onion, peanut powder, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, asafoetida, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari.

Mango Dhondas

Time 30 min
Ingredients
Mango pulp 1 cup
Idli rava 1/2 cup
Sugar 1/2 cup
Dry fruits 1 tbsp
Cardamom powder 1/2 tsp
Ghee 2 tbsp
Boiled water 1/2 cup

Method
Dry roast idli rava (preferably made up of Baamati rice) till light brown, keep it aside.
Add water in steamer, keep it on low flame till other procedure is ready.
Heat hot ghee in non stick tava,  add idli rava, roast till light brown, then add mango pulp, mix well, simmer till it is reduced to some amount (rava gets swollen)  switched off. then add boiled water around 1/2 cup. Mix well. Switch off flame. Then pour mixture in greased pan, make a medium layer of around 1 inch thick. Steam for 20 min. Allow it to cool. Cut into square and enjoy mango dhondas.

Take basmati mini mogra rice wash with water, drain off entire water, spread on cotton cloth till water is completely vanished atleast for 4-5 hrs. Make coarse powder. Idli rava is ready.

Tomato Mango Chutney

Time 15 min
Ingredients
Tomatoes 3-4 big size
Totapuri mango ripe 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Fennel seeds 1/4 tsp
Turmeric powder 1/4 tsp
Sugar 2 tsp
Red chili powder 1/2 tsp
Salt to taste
Oil 2 tsp

Method
Peel and chop mango into cubes. Remove seeds from tomatoes and chop into cubes. keep it aside.
Heat oil in kadai. Add mustard seeds, fennel seeds and cumin seeds. After seeds are popps out add turmeric powder, red chili powder, saute for 1 min. Then add tomatoes and mango pieces, cook till mushy, then add sugar, salt, saute for 2 min. Serve with paratha / chapati.

Mango Onion Chutney

Time 10 min
Ingredients
Raw mango (Peeled and chopped)1/4 cup
Onion 1 medium size
Fenugreek seeds 1 tsp
Jaggery 2 tsp
Red chili powder 1/2 tsp
Salt to taste

For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tsp

Method
Fry fenugreek seeds till dark brown. 
Then in blender blend all ingredients.
For seasoning heat remaining (leftover oil after frying) oil in kadai. Add mustard seeds and Cumin seeds. After seeds are popped out add this to mango mixture. Mix well. Serve with bhakari / chapati.

U can have it without seasoning but i like this way

Mango Dosa

Time 15 min
Ingredients
Dosa batter 1/2 cup
Mango pulp 1/2 cup
Grated fresh coconut1/4 cup
Sugar 2-3 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix well all ingredients. 
Heat non stick pan, spread ghee all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Mango Metkut Chutney

Time 15 min
Ingredients
Raw mango 1/2 cup
Jaggery 2 tbsp
Metkut 1/4 cup
Red chili powder 1/2 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out pulp, smash very well and keep in mixing bowl. Then mix jaggery, red chilli powder, metkut, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari / rice.

Mango Rice Kheer

Time 15 min

Ingredients

Full fat milk 1/2 lit

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Basmati rice powder 2   tbsp

Mango pulp 1 cup

Water 1 -1.1/2 cup

Pinch of salt

Method

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Add water in the powder make thin paste by adding pinch of salt. Keep it aside.

Heat milk in vessel, Now add rice paste, stir very well so no lumps are formed. Then add 1 cup water and cook for 5-10 min. then add velchi powder, sugar, mix well. Cook for about 3-4  min on low flame. Now add mango pulp stir very well, cook for another 5 min. Switched off flame. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

U can add condensed milk 1/2 cup to make it more tasty.

Mango Curry with Rajma

Time 20 min

Ingredients

Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)

Rajma 1 cup

Fresh coconut  paste 3 tbsp 

Jaggery 2 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Asafoetida 1/4 tsp

Red chili powder 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.

Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.

Then add chopped mango with seeds, Saute for few minutes.

Then, add jaggery, salt, coconut paste and stir well.

Then add cooked rajma and 2 cup of water. Stir well.

Cook for 7-8 min. Serve hot with rice/chapati.

Mango Rice

Time 10 min

Ingredients

Cooked mogra basmati rice 2 cups

Raw mango grated 1 heaped tbsp

Chana daal 1 tsp

Urad daal 1 tsp

Green chili 1

Kashmiri red chili 1

Curry leaves 3-4

Groundnuts 1 tbsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Ghee 2 tbsp

Salt to taste

Coriander for garnishing

Method

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add little less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chili, kashmiri red chili, curry leaves, chana daal, urad daal, groundnuts nuts. Saute for 4-5 minutes. 

Then add raw mango and turmeric powder, saute for 2-3 min.

Then add cooked rice, coriander powder and very little salt. Mix well. 

Simmer on low flame for 2-3 min. Serve hot. 

Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup
Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.

Grease the plate with ghee. Keep it aside.

Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 

Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Mango Condensed Pulp

Time 10 min  
Ingredients
Mango pulp 2 cups
Sugar 1/2 cup

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously after 5-6 min, water of mango will go away and it will become thick/condensed. Allow it to cool. Store in air tight container.

You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.

Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Mango Kadhi

Time 15 min
Ingredients
Ripe mango pulp 0.5 cup
Water 0.5 cup
Jaggery 1 tbsp cup
Red chilies 2
Turmeric powder 1/5 tsp
Salt to taste
Coconut paste 1/4 cup / coconut milk 1/2 cup
Ginger 1/4 inch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 2 pinch
Curry leaves 4-5
Oil 1 tsp


Method
Blend mango pulp and jaggery in blender. Keep it aside.
Make paste of coconut, ginger and red chilies. 
Heat oil in kadai. Add mustard seeds, cumin seeds, asafoetida and curry leaves. After seeds are popped out immediately add mango pulp, water and paste. Mix well. Simmer for 4-5 min. Add salt at the time of serving. It taste good with rice.

Kairi Panhe

Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.

Mango Kalakand

Time 15 Min

Ingradients

Whole milk 1 lit
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista and almonds

Sugar 1/2 cup
Vinegar 3-4 tsp

Method
Boil the milk. When it get cool 70 % then add vinegar and stir well. It will get curdled. Then hang the paneer in a muslin cloth in a cool place for approximately 0.5 hour until the liquid has drained off. 
Grease plate with ghee. Keep it aside.
Heat nonstick pan add mango pulp and sugar. Cook until it becomes thick approximately 5-6 min. Then add paneer. Mix well. Cook for 6-7 min until it becomes thick. (But remember it should not be very thick kalakand is soft not hard). (After it cools down it becomes little hard, so always keep this in mind).
Then add  cardamom powder. Mix well.
Now pour kalakand mixture on greased plate. Spread sliced pista and almond. Allow it to cool. Cut into desire size and shape.

Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

Mango Lassi / Mango Yoghurt Smoothie

Time 5 min

Ingredients

Ripe mango pulp 1/2 cup

Thick curd 2 cups 

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Method

Blend in blender first mango pulp and curd. Then add sugar and cardamom powder blend again. Then add 3-4 ice cubes blend again. Serve chill.

Moong Daal Bhaji with Raw Mango

Time 30 min

Ingredients

Moong daal 1/2 cup

Finely chopped onion 1 big size

Chopped raw mango 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup or more

Oil 2 tsp

Salt to taste

Method

Soak moong daal in water for 2 hours.

Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly.